It won’t cure you, but it can reduce the symptoms of cross contamination.
Hoon Sunwoo, a researcher from the University of Alberta in Canada along with his colleague Jeong Sim have developed a natural supplement from chicken egg yolk. It prevents the absorption of gliadin, which is the component of gluten that people with celiac disease have difficulty digesting.
Sunwoo developed interest in celiac disease when he found out his friend and his friend’s family suffered from it. He wanted to understand why some people cannot tolerate gluten and if it was possible to reduce the symptoms. He hopes the supplement will improve the quality of life of people who have celiac disease or gluten intolerance.
“This supplement binds with gluten in the stomach and help to neutralize it, therefore providing defence to the small intestine, limiting the damage gliadin causes,” explains Sunwoo.
Though it’s not a cure to celiac disease or gluten intolerance and there has been lots of negative comments about the use of this supplement, we believe it can be a helpful tool when you go out to eat and you suspect there is a risk of cross contamination.
We also think it would be very helpful for people who have younger kids and still can’t understand their condition as well. That way parents could be more relaxed about sending them to childcare, friend’s house or birthday parties.
The product could be available to celiac sufferers in Canada within three years. Let’s wait and see!
This article was inspired by another one posted on the website of the University of Alberta written by Sandra Pysklywyc. If you wish to read the original article click here.